Locro (ruqru in Quechua) is a pre-Colombian Incan meal that originated in the Andes Mountains. In Peru, it is a stew of pumpkin or squash, potatoes, corn and cheese (which was added after the Spanish conquest). It’s usually a winter dish; but I thought it would be perfect for this gloomy, rainy spell we’ve been enduring here in New York.

[In Ecuador, locro is a potato and cheese soup served with avocado. There is also a dish called locro in Argentina; but it is more of a meat-and-potatoes stew.]

I imagine some might turn up their noses at a “plain old squash” stew – I thought I would, too. But the hearty but clean, simple flavors shine through. I love this dish – I bet you will too!

 

Locro / Peruvian Pumpkin Stew
Servings Prep Time
4people 15minutes
Cook Time
70minutes
Servings Prep Time
4people 15minutes
Cook Time
70minutes
Ingredients
  • ¼ cup olive oilextra virgin
  • 2pounds acorn squash,peeled, large dice (about 2 small squashes)
  • 1medium yellow onionsmall dice
  • 3cloves garlicminced
  • 1Tbsp. ají amarillo paste
  • 1tsp. flour, all-purpose
  • 2medium yellow potatoespeeled, quartered
  • 8oz. peas,fresh or frozen and defrosted
  • 8oz. queso fresco(for stew)
  • 4oz. queso fresco(for garnish)
  • 2cups stock,chicken or vegetable
  • 1/2cup heavy cream(or evaporated milk)
  • 1Tbsp. butter
  • 1/2tsp. Kosher salt
  • 1/4tsp. white pepper
  • 1Tbsp. huacataypaste (or fresh, if possible)
  • 6large olives,Peruvian or kalamata, sliced
Instructions
Mise en place:
  1. Gather / measure / prep all ingredients.
Stew:
  1. Heat the oil; sauté the onion until translucent (4-5 minutes).
  2. Add the garlic and ají amarillo paste; cook for 2-3 minutes.
  3. Add the flour; stir to incorporate, and cook for one minute.
  4. Deglaze with stock, whisking constantly. Add salt and pepper.
  5. Bring to a low boil. Reduce to a simmer; then add the squash. Cook for 15-20 minutes.
  6. Add potatoes; cook for 20-25 minutes more (until potatoes are just tender).
  7. Add peas and corn; cook for 10-15 minutes.
  8. Stir in milk or cream and butter; blend. Gently fold in cheese. Adjust seasoning to taste.
  9. Serve with white rice; garnish with chopped oregano, sliced olives and cubes of cheese.
Recipe Notes

This recipe makes a pea-soupy consistency. For a thicker stew, use ½ the amount of stock and milk.

Butternut squash is particularly good substitution. Pumpkin can also be used.

This hearty stew is a great vegetarian meal option.

For a vegan locro: substitute vegan vegetable stock, tofu cheese, and almond milk; use olive or vegetable oil instead of butter.

Copyright © 2011 la vida comida.
Recipe by Jennifer Ramos Lorson.